Gujarati Kadhi ( Hot Yogurt Soup)

Gujarati Kadhi is a Traditional dish from Gujarat , Western India ... and Hence the Name . The English Equivalent name is Hot Yogurt Soup .Like Chicken Soup, Kadhi makes a wonderful hot soup when it’s cold outside or if you are under the weather. The best part of this dish is that it also makles a good main course dish , when mixed with Rice .

Cuisine :  Indian | Traditional Name : Gujarati Kadhi | Prep. Time : 5 Mins. (approx) |
Cook Time : 20 - 30 Mins. (approx) | Servings : 4 -6

Nutritional Info :  [ Nutritional Info is just given as an indicator and may vary ]

Total calorie value : 185 cals. per serving | Total Fat :  9.1 g | Cholestrol : 16 mg

Recipe :



For Liesure Viewing of the above Video , Download here :
http://www.filesonic.com/file/2227961754
or
http://freakshare.com/files/rfpmfoyx/Gujarati-Kadhi--Hot-Yogurt-Soup--Recipe.avi.html

Ingredients :
    Yogurt – 1 cup, beaten
    Water – 3 cups
    Chickpea Flour (Besan) – 4 Tbsp
    Salt – 3/4 tsp (or to taste)
    Turmeric Powder – 1/8 tsp
   Ginger – 1/2 tsp grated
   Green chilies – 1 to 2 (to taste), finely chopped
   Sugar – 1 tsp or to taste (optional)

For Seasoning:
   Oil – 2 tsp
   Ghee (clarified butter) – 1 tsp
   Whole red chili – 1
   Cloves – 4
   Cinnamon – 1 small piece
   Cumin Seeds – 1/2 tsp
   Mustard seeds – 1/2 tsp
   Fenugreek Seeds (Methi) – 10 seeds
   Asafoetida (Hing) – 1/8 tsp
   Curry leaves – 1 sprig
   Cilantro – 5 sprigs, chopped

Preparation Guide :

Step 1  :
In a pot, mix together Yogurt, Water and Chickpea Flour well until there are no lumps.

Step 2 :
Add Salt, Sugar, Turmeric Powder, Ginger and Green Chilies.

Step 3:
Bring mixture to a boil on medium flame, stirring continuously.

Step 4:
Reduce flame to low.

Step 5:  [Steps 5 - 7 are for the Seasoning]
In a separate small pan, heat Oil and Ghee ( Clarified Butter).

Step 6:
Add Whole Red Chili, Cloves, Cinnamon, Cumin Seeds, Mustard Seeds and Fenugreek Seeds – allow them to splutter.

Step 7:
Turn off flame and add Asafoetida, Curry Leaves and Cilantro – mix well to coat leaves with oil.

Step 8:
Immediately, add the seasoning to the boiled yogurt mixture and allow it to boil once more.

Step 9 :
Serve

**************
Tips :
1. To prevent yogurt from separating when heated, don’t forget to stir CONTINUOUSLY until mixture boils.
2. To make thicker Kadhi, add more besan or Chickpea Flour
3. If your yogurt is too sour, replace part of the water with milk.